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Shrimp Scampi

Shrimp scampi is a popular shrimp dish of Italian origin. It is so simple to cook and the results are always gratifying (both in taste and aesthetics). The simple ingredients (butter, lemon, white wine, garlic and parsley) harmonize very well with the shrimps. The sauce is really good to the last drop – soak it up with some bread or pasta (it makes a great shrimp scampi linguine by the way). This is definitely a practical recipe which is great for both everyday or special occasions :)

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P.S. I know we call it “prawn” not “shrimp” locally, but to me, it just seems strange to call it “prawn scampi” since the original name is kind of immortalized.

I like to use the locally available “red leg prawns” for this dish (toggle through the gallery above to see them). They are bigger and meatier, and retain a good size after cooking, giving this dish a luxurious feel.

Wify, please advise :
1. Is there a particular brand or type of white wine to use? Is it the type we drink leisurely?
2. Can kids enjoy this dish too, if there’s alcohol content in it?
3. How do we prepare the zest of a half a lemon?

Hi Lynn, 1) Sauvignon Blanc is great for cooking. I use the brand Vina Maipo from NTUC (cost about $27+ for 2 bottles when on sale). Avoid any white wine which is fruity or very sweet. 2) There are many opinions on these such as and You can read up and make your own decision. 3) I use a microplane (google it. it looks like a longish grater) … or you can use a vegetable peeler, just a few thin slices (the yellow part only). stack them together, slice thinly and finely chop. You may also omit the zest if it’s too much trouble, just use lemon juice.

Actually the difference is really in the temperature of the fishing waters – atlantic shrimp, Thai King Prawns :-) – shrimp don’t grow very big but have an intense flavour. The shrimp caught off the coast of China and Japan etc make excellent dried shrimp for stock and kimchi.